By Laura Medina
Executive Chef Alberico Nunziata
Executive Pastry Chef Thomas Henzi
This scribe still remembers her roots...Goose Creek and Charleston, South Carolina and those blue-bloods, the suburb rednecks done good, and those new arrival professionals. They all yearn for glamorous. This scribe is giving y'all the secret recipes, for not only this Sunday's Golden Globes, but for their own parties, events, and feasts for the next holiday season. Bookmark this.
The Beverly Hilton’s Executive Chef Alberico Nunziata and Executive Pastry Chef Thomas Henzi today debuted the menu they curated for the 74th annual Golden Globe® Award Show, to be served to 1,300 of Hollywood’s most celebrated film stars and filmmakers in the hotel’s famed International Ballroom. Highlights of the menu reveal included a tasting of this year’s official cocktail created by Moët & Chandon and a sneak peek at the floral centerpieces by celebrity florist Mark Held of MARK’S GARDEN® that will adorn each table.
This marks the 42nd consecutive year and the 46th time that The Beverly Hilton has been home to the star-studded event, which will be hosted this year by comedian Jimmy Fallon and broadcast live on NBC (8 p.m. ET/5 p.m. PT) on Sunday, January 8, 2017.
This marks the 42nd consecutive year and the 46th time that The Beverly Hilton has been home to the star-studded event, which will be hosted this year by comedian Jimmy Fallon and broadcast live on NBC (8 p.m. ET/5 p.m. PT) on Sunday, January 8, 2017.
74th ANNUAL GOLDEN GLOBE® AWARD Dinner Menu
Prepared by, Executive Chef Alberico Nunziata and Executive Pastry Chef Thomas Henzi
Appetizer Golden Beet Salad Herb Roasted Golden and Red Beets, Watermelon Radish, Arugula, Crumbled Goat Cheese, Grapefruit, Roasted Pistachios, Ceviche Lime Dressing.
Entrée Duo of Chilean Sea Bass and Filet Mignon Roasted Chilean Sea Bass, Celery Puree, House Made Sundried Tomato Pesto Grilled Filet Mignon, 24-month Aged Parmigianino Risotto, Beech Mushrooms, Broccolini Flowers
Dessert Trio Neapolitan Almond Cake with Orange Mascarpone Cream Profiteroles with Amaretto Vanilla Cream, Sugared Almonds and Chocolate Sauce Chocolate Gianduja Crunch Bars
Strawberry Coulis
Specialty Cocktail The Moët Diamond
Prepared by, Executive Chef Alberico Nunziata and Executive Pastry Chef Thomas Henzi
Appetizer Golden Beet Salad Herb Roasted Golden and Red Beets, Watermelon Radish, Arugula, Crumbled Goat Cheese, Grapefruit, Roasted Pistachios, Ceviche Lime Dressing.
Entrée Duo of Chilean Sea Bass and Filet Mignon Roasted Chilean Sea Bass, Celery Puree, House Made Sundried Tomato Pesto Grilled Filet Mignon, 24-month Aged Parmigianino Risotto, Beech Mushrooms, Broccolini Flowers
Dessert Trio Neapolitan Almond Cake with Orange Mascarpone Cream Profiteroles with Amaretto Vanilla Cream, Sugared Almonds and Chocolate Sauce Chocolate Gianduja Crunch Bars
Strawberry Coulis
Specialty Cocktail The Moët Diamond
The Beverly Hilton’s executive chefs created a three-course menu for the Golden Globes that includes an appetizer of the Golden Salad featuring herb roasted golden and red beets, watermelon radish, arugula, crumbled goat cheese, grapefruit and roasted pistachios topped with ceviche lime dressing, followed by duo of Chilean sea bass and filet mignon as the entrée. The roasted Chilean sea bass features a celery puree and house-made sundried tomato pesto with lemon oil, while the grilled filet mignon is served with 24-month aged Parmigianino risotto and topped with wild mushrooms and broccolini flowers seasoned lightly with garlic.
Vegetarians can enjoy a creamy mushroom risotto with Chef’s seasonal vegetables.
Vegetarians can enjoy a creamy mushroom risotto with Chef’s seasonal vegetables.
Duo of Chilean Sea Bass with Celery Puree and Sundried Tomato Pesto and Filet Mignon with 24-Month Aged Parmigiano Risotto, Beech Mushrooms and Broccolini
Risotto:
Risotto:
- 8 oz Carnaroli rice
- 5 tbl extra virgin olive Oil
- 2oz butter
- 4oz white wine
- ½ oz garlic
- ½ oz shallots
- ½ oz chives
- ½ oz Italian parsley
- 2 oz Porcini mushrooms
- 3 oz Beech mushrooms
- 4 oz Parmigiano Reggiano
- 2 liters mushroom broth
Procedure: In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over mediumhigh heat. Stir in the mushrooms, the garlic and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Add the mushroom with their liquid and continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is “al dente”, about 15 to 20 minutes. Remove from heat, and stir in butter, chives, parsley and parmesan. Season with salt and pepper to taste.
Celery Root Puree:
Procedure: In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over mediumhigh heat. Stir in the mushrooms, the garlic and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Add the mushroom with their liquid and continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is “al dente”, about 15 to 20 minutes. Remove from heat, and stir in butter, chives, parsley and parmesan. Season with salt and pepper to taste.
Celery Root Puree:
- 1 cup heavy cream
- 1 tbl salt
- ½ tbl fresh ground black pepper
- 2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
- 2 medium Yukon Gold potatoes, peeled, cut into 2-inch cubes
- 2 cloves garlic
- 5oz butter - chopped thyme
Procedure: Roast covered celery roots in a 350F oven for 30 minutes. Blend the celery root with butter and heavy cream. Boil the Yukon Gold potatoes until softened, drain and add to the celery root puree. Season with salt and pepper to taste.
Sundried Tomato Pesto:
Procedure: Roast covered celery roots in a 350F oven for 30 minutes. Blend the celery root with butter and heavy cream. Boil the Yukon Gold potatoes until softened, drain and add to the celery root puree. Season with salt and pepper to taste.
Sundried Tomato Pesto:
- 2 cups sundried tomatoes
- 2 oz toasted pine nuts
- 3 oz fresh basil
- 1 tablespoon salt
- ½ tablespoon fresh ground black pepper
- 3 tablespoon lemon oil
Procedure: Soak the sundried tomato for 2 hours in hot salty water. Drain and chop the tomatoes with the basil Incorporate the toasted pine nuts and lemon oil with the chopped items. Season with salt and pepper to taste.
Pan Seared Chilean Sea Bass
Procedure: Soak the sundried tomato for 2 hours in hot salty water. Drain and chop the tomatoes with the basil Incorporate the toasted pine nuts and lemon oil with the chopped items. Season with salt and pepper to taste.
Pan Seared Chilean Sea Bass
- 1.5 lb. Chilean Sea Bass Filet
- 1 oz salt
- 1 oz pepper
- 4 tbl extra virgin olive oil (EVOO)
Procedure: Cut the Chilean Sea Bass into 4 oz. portions and add salt and pepper to each. Take a 12” pan and add the EVOO make it very hot and gently start to cook one side of the fish for 50 seconds; Turn over and cook on the other side for one minute. Complete the fish in the oven for 8 minutes at 375F.
Grilled Filet Mignon
Procedure: Cut the Chilean Sea Bass into 4 oz. portions and add salt and pepper to each. Take a 12” pan and add the EVOO make it very hot and gently start to cook one side of the fish for 50 seconds; Turn over and cook on the other side for one minute. Complete the fish in the oven for 8 minutes at 375F.
Grilled Filet Mignon
- 2 lb. Tenderloin Filet
- 2 oz salt
- 2 oz pepper
- 6 tbl extra virgin olive oil (EVOO)
Procedure: Cut the tenderloin into 5 oz. portions and add EVOO, salt and pepper to each portion. Start the grill and ensure it’s very hot before placing the portions on top; cook each side for approximately two minutes. Complete the meat in the oven for 10 minutes at 375F for a medium rare temperature.
Procedure: Cut the tenderloin into 5 oz. portions and add EVOO, salt and pepper to each portion. Start the grill and ensure it’s very hot before placing the portions on top; cook each side for approximately two minutes. Complete the meat in the oven for 10 minutes at 375F for a medium rare temperature.
2017 GOLDEN GLOBE® AWARDS RECIPES
Golden Beet Ceviche Salad (recipe serves4)
Salad
Golden Beet Ceviche Salad (recipe serves4)
Salad
- 1 medium golden beet
- 1 medium red beet
- ½ lb baby wild arugula
- ¼ lb yellow frisee
- 3 oz. toasted pistachio
- 4 oz. goat cheese
- 1 whole pink grapefruit
Ceviche Lime Dressing
Ceviche Lime Dressing
- 2 limes
- 2 lemons
- 6 oz. Extra Virgin Olive Oil
- Salt
- Pepper
- 1 jalapeno
Salad Procedure: In a 350F oven, roast red and yellow beets separately for 45 minutes to one hour. While beets roast, peel the grapefruit, segment the sections and set aside. Wash and dry the greens. Once the beets are tender, peel the skin and dice. Squeeze lemon juice on top and place in the refrigerator to cool. Toast shelled pistachios in a 275F oven for 10 minutes.
Ceviche Lime Dressing Procedure: Taking the juice of the limes and lemons, cut open the jalapeno and de-seed, and put into a blender and emulsify with the Extra Virgin Olive Oil. Add salt and pepper to taste.
Assembly: Arrange the greens on a plate and add the roasted yellow and red diced beets on top along with the grapefruit segments, toasted chopped pistachios and goat cheese crumbles. Drizzle with Ceviche Lime dressing.
Salad Procedure: In a 350F oven, roast red and yellow beets separately for 45 minutes to one hour. While beets roast, peel the grapefruit, segment the sections and set aside. Wash and dry the greens. Once the beets are tender, peel the skin and dice. Squeeze lemon juice on top and place in the refrigerator to cool. Toast shelled pistachios in a 275F oven for 10 minutes.
Ceviche Lime Dressing Procedure: Taking the juice of the limes and lemons, cut open the jalapeno and de-seed, and put into a blender and emulsify with the Extra Virgin Olive Oil. Add salt and pepper to taste.
Assembly: Arrange the greens on a plate and add the roasted yellow and red diced beets on top along with the grapefruit segments, toasted chopped pistachios and goat cheese crumbles. Drizzle with Ceviche Lime dressing.
Dessert Trio
Delizia – Neapolitan Almond Cake with Orange Mascarpone Cream Profiteroles
– With Amaretto Vanilla Cream, Sugared Almonds and
Chocolate Sauce Chocolate Gianduja Crunch Bars
Delizia
Delizia
– Neapolitan Almond Cake with Orange Mascarpone Cream Neapolitan Almond Cake:
- 16 oz Blue Diamond almond paste
- 8 oz soft butter
- 12 oz sugar
- 3.5 oz Triple Sec
- 6 oz fresh eggs
- 4 oz all-purpose flour
- 1 tsp baking powder
Procedure: - Cream together the almond paste, soft butter and sugar using the paddle attachment. - Slowly add the Triple Sec and the eggs. Do not over mix! - Sift together the flour and the baking powder. Add to above and mix only until blended. - Generously brush soft butter into 9 - inch diameter cake mold and dust with flour. - Bake at 350 degrees for 50 – 60 minutes. - Allow to cool and turn out. - Save in the cooler until ready to use. - Cut cake in half and cut out circles using a 1.5” round cutter
Crema Orange Mascarpone:
Procedure: - Cream together the almond paste, soft butter and sugar using the paddle attachment. - Slowly add the Triple Sec and the eggs. Do not over mix! - Sift together the flour and the baking powder. Add to above and mix only until blended. - Generously brush soft butter into 9 - inch diameter cake mold and dust with flour. - Bake at 350 degrees for 50 – 60 minutes. - Allow to cool and turn out. - Save in the cooler until ready to use. - Cut cake in half and cut out circles using a 1.5” round cutter
Crema Orange Mascarpone:
- 4 gold gelatin sheets
- 8.75 oz Mascarpone
- 1.75 oz sugar
- 2 egg yolks
- 10.5 oz orange puree
- 14 oz soft whipping cream
Procedure: - Bloom the gelatin sheets in ice water - Heat the orange puree and egg yolks while using a wire whisk to just before it begins to bubble - Remove from the heat and add the soft gelatin. Stir through until melted. - Scale the Mascarpone and sugar into a bowl and mix through with a wire whisk. - Add the orange puree mixture to the Mascarpone mixture and stir until blended. Strain through a china cap - Fold in the soft whipping cream
Orange Basil Glaze:
Procedure: - Bloom the gelatin sheets in ice water - Heat the orange puree and egg yolks while using a wire whisk to just before it begins to bubble - Remove from the heat and add the soft gelatin. Stir through until melted. - Scale the Mascarpone and sugar into a bowl and mix through with a wire whisk. - Add the orange puree mixture to the Mascarpone mixture and stir until blended. Strain through a china cap - Fold in the soft whipping cream
Orange Basil Glaze:
- 8 oz. apricot glaze
- 8 oz. orange puree
- 2 finely chopped basil leaves
Procedure: - Scale all ingredients into a sauce pot and bring to a boil - Stir through and simmer for 5 minutes
Assembly: - Place PBC molds (1.75”W x 1.50”H) onto a sheet pan with a pan liner in place. Line the molds with plastic acetate strips - Cut Neapolitan Almond Cake through the middle into ca ½” thick slices and use round pastry cutter to cut out circles that will fit into the above molds - Place these inside and press firmly to be sure they are in straight - Pipe the Crema Orange Mascarpone on top of the Almond Cake, leaving about 1/8” lip on top - Freeze overnight - Remove from freezer and immediately top off with the hot Orange Basil Glaze. Use a squeeze bottle wearing gloves or a funnel cap to fill - Allow to set in the cooler for 1 hour - Push up from the bottom to get out of the molds and remove the plastic from the sides - Return to the cooler until ready to use
Profiteroles with Amaretto Vanilla Cream, Sugared Almonds and Chocolate Sauce Profiteroles: - 8 oz butter - 8 oz milk - 8 oz water - 1 oz sugar - .25 oz salt - 10 ½ oz bread flour - 9 eggs
Procedure: - Melt the butter in a sauce pot - Add the milk, water, sugar, and salt and heat until the mix boils and begins to rise - Immediately add the flour and stir with a wooden spatula. Continue to roast for 1-2 minutes, until the batter separates itself from the sides of the pot - Empty contents into mixing bowl. If done correctly, the mix should release from the pa with little help from the spatula. If it sticks, it is not roasted enough - Place the bowl into the mixer with the paddle attachment and turn on low speed - Add the eggs one at a time until incorporated. Continue to whip at #3 speed for 30 seconds - Add mixture to a piping bag with #11 star tip inserted. Pipe small rosettes onto a baking pan lined with parchment paper - Spray with egg wash and bake at 400F until golden brown - Allow to cool before filling
Amaretto Vanilla Cream:
Procedure: - Scale all ingredients into a sauce pot and bring to a boil - Stir through and simmer for 5 minutes
Assembly: - Place PBC molds (1.75”W x 1.50”H) onto a sheet pan with a pan liner in place. Line the molds with plastic acetate strips - Cut Neapolitan Almond Cake through the middle into ca ½” thick slices and use round pastry cutter to cut out circles that will fit into the above molds - Place these inside and press firmly to be sure they are in straight - Pipe the Crema Orange Mascarpone on top of the Almond Cake, leaving about 1/8” lip on top - Freeze overnight - Remove from freezer and immediately top off with the hot Orange Basil Glaze. Use a squeeze bottle wearing gloves or a funnel cap to fill - Allow to set in the cooler for 1 hour - Push up from the bottom to get out of the molds and remove the plastic from the sides - Return to the cooler until ready to use
Profiteroles with Amaretto Vanilla Cream, Sugared Almonds and Chocolate Sauce Profiteroles: - 8 oz butter - 8 oz milk - 8 oz water - 1 oz sugar - .25 oz salt - 10 ½ oz bread flour - 9 eggs
Procedure: - Melt the butter in a sauce pot - Add the milk, water, sugar, and salt and heat until the mix boils and begins to rise - Immediately add the flour and stir with a wooden spatula. Continue to roast for 1-2 minutes, until the batter separates itself from the sides of the pot - Empty contents into mixing bowl. If done correctly, the mix should release from the pa with little help from the spatula. If it sticks, it is not roasted enough - Place the bowl into the mixer with the paddle attachment and turn on low speed - Add the eggs one at a time until incorporated. Continue to whip at #3 speed for 30 seconds - Add mixture to a piping bag with #11 star tip inserted. Pipe small rosettes onto a baking pan lined with parchment paper - Spray with egg wash and bake at 400F until golden brown - Allow to cool before filling
Amaretto Vanilla Cream:
- 300g. milk
- 60g sugar
- 10g. vanilla extract (or 2 vanilla beans)
- 35g. potato starch (or corn starch)
- 35g. milk
- 35g. milk
- 1 egg yolk
- 150g. heavy cream whipped well.
- 15g. amaretto
Procedure: - Place the 300g milk, sugar and vanilla extract into a sauce pot and turn on low heat - Place the starch, 35g milk and the egg yolk into a small bowl. Stir through with a hand held wire whisk until smooth - Turn up the heat on the milk until it begins to steep. Turn down the heat. Use a small ladle to take some of the hot milk and add to the starch mixture to help temper - Turn up the heat again on the milk until it begins to steep a second time. Immediately add all of the starch mixture to the hot milk and stir vigorously with a hand held wire whisk until the contents bind together and thicken to a cream. It is important to continue to stir through the whole process otherwise the cream will be lumpy - Pour the cream into a glass casserole dish; use a spatula to get everything out - Spread the cream flat and cover with plastic wrap. Place the wrap directly on top and touching the cream - Place the cream into the cooler for 4 hours until completely cold - Remove the plastic wrap from the cream and place into a mixing bowl with the paddle attachment in place - Proceed to mix slow at first and then increase to high speed until the cream is smooth - Remove from the mixer and add 1 table spoon of amaretto. Stir through with a hand held wire whisk - Fold in the whipping cream until blended - Cover with plastic wrap and place in the cooler until ready to use
Caramel Sugar
Procedure: - Place the 300g milk, sugar and vanilla extract into a sauce pot and turn on low heat - Place the starch, 35g milk and the egg yolk into a small bowl. Stir through with a hand held wire whisk until smooth - Turn up the heat on the milk until it begins to steep. Turn down the heat. Use a small ladle to take some of the hot milk and add to the starch mixture to help temper - Turn up the heat again on the milk until it begins to steep a second time. Immediately add all of the starch mixture to the hot milk and stir vigorously with a hand held wire whisk until the contents bind together and thicken to a cream. It is important to continue to stir through the whole process otherwise the cream will be lumpy - Pour the cream into a glass casserole dish; use a spatula to get everything out - Spread the cream flat and cover with plastic wrap. Place the wrap directly on top and touching the cream - Place the cream into the cooler for 4 hours until completely cold - Remove the plastic wrap from the cream and place into a mixing bowl with the paddle attachment in place - Proceed to mix slow at first and then increase to high speed until the cream is smooth - Remove from the mixer and add 1 table spoon of amaretto. Stir through with a hand held wire whisk - Fold in the whipping cream until blended - Cover with plastic wrap and place in the cooler until ready to use
Caramel Sugar
- 200g. sugar
- 60g. sugar
- 50g. water
- 15g. corn syrup
Procedure: - Scale the sugar, water and corn syrup into a small sauce pot. - Stir through and place on low to medium heat. - When the contents begin to boil, use a pastry brush to wash down the sides with a little water. - Continue to cook until the sugar has a light golden color. Be careful not to overcook as the Sugar burns quickly. - Immediately place the bottom of the pan into a bowl with cold Water to stop the Sugar from cooking. Be careful to not allow any Water into the sauce pot. This is important as the Sugar would continue to cook and burn if this cooling step is skipped.
Assembly:
Procedure: - Scale the sugar, water and corn syrup into a small sauce pot. - Stir through and place on low to medium heat. - When the contents begin to boil, use a pastry brush to wash down the sides with a little water. - Continue to cook until the sugar has a light golden color. Be careful not to overcook as the Sugar burns quickly. - Immediately place the bottom of the pan into a bowl with cold Water to stop the Sugar from cooking. Be careful to not allow any Water into the sauce pot. This is important as the Sugar would continue to cook and burn if this cooling step is skipped.
Assembly:
- 125g. roasted sliced almonds
- 450g. chocolate ice cream
- 125g. sweetened whip cream
- 30g. powdered sugar
- 1 small jar Nutella spread
Assembly Procedure: - Lightly crush the roasted almonds and spread out flat onto a baking pan. - Place the prepared Amaretto Cream into a piping bag with a small round tube inserted. - Use the tip of your kitchen scissors to make a small hole into the bottom of the baked Profiteroles.
- Pipe in the Amaretto Cream to fill completely. - Carefully dip the top end of the Profiteroles into the hot Caramel Sugar and place the top sugar end onto the tray with the sliced Almonds. Continue to do so until all the Profiteroles are dipped. - Turn over the Profiteroles and the Almonds will nicely stick to the top and give a crunchy delicious bite. - Prepare Martini Glasses or small bowls with a scoop of chocolate ice cream in the center. - Surround with 3 Profiteroles in each glass. - Decorate with 3 rosettes of Whip Cream. - Drizzle (as much as you like!) melted Nutella all around the top. - Dust with Powder Sugar and serve immediately
Chocolate Gianduja Crunch Bars Crunchy Base:
Assembly Procedure: - Lightly crush the roasted almonds and spread out flat onto a baking pan. - Place the prepared Amaretto Cream into a piping bag with a small round tube inserted. - Use the tip of your kitchen scissors to make a small hole into the bottom of the baked Profiteroles.
- Pipe in the Amaretto Cream to fill completely. - Carefully dip the top end of the Profiteroles into the hot Caramel Sugar and place the top sugar end onto the tray with the sliced Almonds. Continue to do so until all the Profiteroles are dipped. - Turn over the Profiteroles and the Almonds will nicely stick to the top and give a crunchy delicious bite. - Prepare Martini Glasses or small bowls with a scoop of chocolate ice cream in the center. - Surround with 3 Profiteroles in each glass. - Decorate with 3 rosettes of Whip Cream. - Drizzle (as much as you like!) melted Nutella all around the top. - Dust with Powder Sugar and serve immediately
Chocolate Gianduja Crunch Bars Crunchy Base:
- 6.5 oz cocoa butter
- 6.5 oz. white couverture
- 6.5 oz. dark couverture
- 48 oz. hazelnut praline paste
- 24 oz. wafer cookies
Procedure: - Place the 300g Milk, Sugar and Vanilla Extract into a sauce pot and turn on low heat - Heat up the Cocoa Butter in a sauce pan - Add the White and Dark Couverture and stir until completely melted - In a mixer using the paddle attachment, add the Praline Paste and the Wafer Flakes to the chocolate Praline mixture. Mix only until blended - Spread the mixture onto a sheet tray with pan liner in place - Place in freezer to set for 30 minutes
Piemont Gianduja Mousse:
Procedure: - Place the 300g Milk, Sugar and Vanilla Extract into a sauce pot and turn on low heat - Heat up the Cocoa Butter in a sauce pan - Add the White and Dark Couverture and stir until completely melted - In a mixer using the paddle attachment, add the Praline Paste and the Wafer Flakes to the chocolate Praline mixture. Mix only until blended - Spread the mixture onto a sheet tray with pan liner in place - Place in freezer to set for 30 minutes
Piemont Gianduja Mousse:
- 4 oz egg yolks
- 1.75 oz whole eggs
- 5 oz. simple syrup
- 8 gold gelatin sheets
- 5 oz. dark hazelnut Gianduja
- 3.5 oz. chopped milk couverture
- 6.25 oz. fresh cream
– hot
- 28 oz. soft whipping cream
Procedure:
Procedure:
- Bloom the gelatin sheets in ice water -
Scale the yolks, eggs and syrup into a sauce pan.
Proceed to heat up while stirring with a wire whisk just before it begins to bubble
- Add the soft gelatin and stir through until melted
- Make a ganache with the Gianduja, milk couverture and the hot cream.
Combine with the egg/gelatin mixture
- Fold everything together with the soft whipping cream
Roulade:
Roulade:
- 9 egg yolks
- 9 egg whites
- 2.25 oz. sugar
- 3.5 oz. sifted all-purpose flour
Procedure:
Procedure:
- Whip the yolks and 1.75ounces of the sugar until it doubles in size
- Whisk the egg whites until fluffy
- Remove both bowls from the mixer.
Add 1/2 of the whites to the yolks and stir through with a hand held wire whisk - Add the sifted flour and stir through by hand for 10 - 15 seconds
- Add the remaining egg whites and carefully mix through until completely blended
- Place parchment paper onto a full size sheet pan and spread the Roulade mix evenly using an off-set spatula
- Bake at 425F for 12 - 15 minutes until golden
- Immediately remove the Roulade from the hot pan onto a cool surface and set aside until ready to use
Amaretto Coffee Syrup:
Amaretto Coffee Syrup:
- 8 oz. sugar
- 8 oz. water
- 8 oz. Espresso or Dark Coffee
- 4 oz. Amaretto
Procedure:
Procedure:
- Bring the sugar and water to a boil in a sauce pan
- Remove from the heat; add the espresso and Amaretto
- Cool down and pour into a serve safe container
Amaretto Mousse:
Amaretto Mousse:
- 4 gelatin sheets -
5 oz. amaretto
- 4 oz. glucose
- 20 oz. white couverture
- 1 quart soft whip cream
Procedure: - Bloom the gelatin sheets in ice water - Heat up the amaretto and the glucose in a sauce pan, to just before the boiling point. Do not boil long as the Amaretto will ignite! - Add soft gelatin and stir through with the white couverture until melted - Fold the chocolate mixture into the soft whipping cream
Assembly: - Make Crunchy Base recipe and place in freezer until set - Pour Piemont Gianduja Mousse on top of Crunchy Base and spread evenly with a hand held spatula - Place the baked Roulade on top and press corners to be sure it is set straight - Distribute the Amaretto Coffee Syrup evenly using a pastry brush - Pour on the Amaretto Mousse and spread evenly with an offset spatula - Place in freezer overnight - Remove from freezer and remove the frame - Use chocolate spray gun and evenly coat with the liquid chocolate spray while dessert is still frozen - Allow to thaw and cut into desired shapes
Procedure: - Bloom the gelatin sheets in ice water - Heat up the amaretto and the glucose in a sauce pan, to just before the boiling point. Do not boil long as the Amaretto will ignite! - Add soft gelatin and stir through with the white couverture until melted - Fold the chocolate mixture into the soft whipping cream
Assembly: - Make Crunchy Base recipe and place in freezer until set - Pour Piemont Gianduja Mousse on top of Crunchy Base and spread evenly with a hand held spatula - Place the baked Roulade on top and press corners to be sure it is set straight - Distribute the Amaretto Coffee Syrup evenly using a pastry brush - Pour on the Amaretto Mousse and spread evenly with an offset spatula - Place in freezer overnight - Remove from freezer and remove the frame - Use chocolate spray gun and evenly coat with the liquid chocolate spray while dessert is still frozen - Allow to thaw and cut into desired shapes
The Moët Diamond is Olivia Culpo’s take on the classic champagne cocktail, paying homage to the elegance and style that is Golden Globes, with a playful twist.
Elevating each of the classic champagne cocktail’s ingredients
—traditionally champagne, bitters, sugar cube, and sometimes cognac
—Culpo selected cherry bitters, to give a hint of fruit; rock candy sticks as a garnish, to add a touch of sweetness; and orange liqueur to balance the sweetness and round out the elegant flavor profile. With a nod to Culpo’s love of red carpet fashion, and the standout diamond looks that have graced carpets in years past such as Elizabeth Taylor’s diamond tiara, The Moët Diamond is the perfect blend of honoring old Hollywood while embracing awards show glam.
3 oz Moët Imperial Brut Champagne
1/2 oz Orange Liqueur
2 dashes Cherry Bitters
1 Rock Candy Stick
Pour Orange Liqueur into Champagne flute and add dash of Cherry bitters. Gently pour chilled Champagne. Garnish with Rock Candy stick.
Served: Straight up; without ice Garnish: Rock Candy Stick and Orange Twist Drinkware: Modified Champagne flute
Pour Orange Liqueur into Champagne flute and add dash of Cherry bitters. Gently pour chilled Champagne. Garnish with Rock Candy stick.
Served: Straight up; without ice Garnish: Rock Candy Stick and Orange Twist Drinkware: Modified Champagne flute
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